Vegetarian Lasagna with Aubergine and Zucchini

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to make a main course without meat and this is it. After I have dined out several times, I make this to settle my stomach.

You can use dry lasagna sheets instead.
Add onions, mushrooms, and any vegetables you like! For 3 to 4 servings. Recipe by Yumitchell

Vegetarian Lasagna with Aubergine and Zucchini

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cookpad.japan
cookpad.japan @cookpad_jp

I wanted to make a main course without meat and this is it. After I have dined out several times, I make this to settle my stomach.

You can use dry lasagna sheets instead.
Add onions, mushrooms, and any vegetables you like! For 3 to 4 servings. Recipe by Yumitchell
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Ingredients

4 servings
  1. 6Aubergine (small)
  2. 2Zucchini
  3. 4 cloveGarlic
  4. 1to 2 teaspoons Dried thyme
  5. 1 pinchSliced red chilli
  6. 6 tbspOlive oil
  7. 2Whole tomato tins (400 g)
  8. 50to 100 ml Balsamic vinegar
  9. 1 tbspConsomme powder
  10. 1to 2 teaspoons Dried basil leaves
  11. 1Salt and pepper
  12. 1Easy melting cheese
  13. 1Grated Parmesan cheese (or other grated cheese)
  14. 6to 8 Fresh lasagna sheets

Cooking Instructions

  1. 1

    Preparation Pre-heat the oven to 200°C. Slice the zucchini. Thinly slice the garlic.

    A picture of step 1 of Vegetarian Lasagna with Aubergine and Zucchini.
  2. 2

    Preparation Slice the aubergine. Steam or blanch them.

    A picture of step 2 of Vegetarian Lasagna with Aubergine and Zucchini.
  3. 3

    Heat the olive oil in a frying pan and add the garlic, thyme and red chilli. Fry until fragrant.

    A picture of step 3 of Vegetarian Lasagna with Aubergine and Zucchini.
  4. 4

    Add the zucchini and fry until golden brown.

    A picture of step 4 of Vegetarian Lasagna with Aubergine and Zucchini.
  5. 5

    After the zucchini are tender, add the aubergine, tinned tomatoes, balsamic vinegar, dried basil and consomme powder. Crush the tomatoes while cooking.

    A picture of step 5 of Vegetarian Lasagna with Aubergine and Zucchini.
  6. 6

    Cook for 10 to 12 minutes until the sauce thickens. Season with salt and pepper.

    A picture of step 6 of Vegetarian Lasagna with Aubergine and Zucchini.
  7. 7

    Transfer some of the sauce onto the base of a heat-proof dish.

    A picture of step 7 of Vegetarian Lasagna with Aubergine and Zucchini.
  8. 8

    Arrange easy melting cheese and parmesan.

    A picture of step 8 of Vegetarian Lasagna with Aubergine and Zucchini.
  9. 9

    Place several lasagna sheets on top. Repeat Steps 7, 8, and 9 several times.

    A picture of step 9 of Vegetarian Lasagna with Aubergine and Zucchini.
  10. 10

    Finish with easy melting cheese and Parmesan and sprinkle with shredded basil leaves (optional).

    A picture of step 10 of Vegetarian Lasagna with Aubergine and Zucchini.
  11. 11

    Bake in the oven for 25 to 30 minutes. Cover with aluminum foil to prevent browning.

    A picture of step 11 of Vegetarian Lasagna with Aubergine and Zucchini.
  12. 12

    It is great to share.

    A picture of step 12 of Vegetarian Lasagna with Aubergine and Zucchini.
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